1 3/4 c. gingersnap crumbs
1/4 c. butter, melted
1 (8 oz.) cream cheese, softened
2 eggs
1/2 c. sugar
2 (3 1/2 oz.) pkg. vanilla instant pudding mix
3/4 c. milk
1 (16 oz.) can pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. ground nutmeg
1 (8 oz.) carton frozen Cool Whip, thawed and divided
1/2 tsp. ground cinnamon
1/4 c. chopped pecans

Combine gingersnap crumbs and butter, stir well. Press into a 9x13 inch baking pan.

Combine cream cheese, eggs and sugar, beat at medium speed until smooth. Spread over crumb mixture. Bake at 350 degrees for 18 to 20 minutes or until set. Cool.

Combine pudding mixes and milk. Beat 1 1/2 minutes at medium speed of an electric mixer; mixture will be very thick. Add pumpkin, 1 teaspoon cinnamon, cloves and nutmeg; beat until smooth. Fold in 1 cup Cool Whip; spread over pumpkin layer. Sprinkle with pecans. Cover and chill until serving time. 15 servings.